生物酶水解和氧化热裂解组合制备天然奶香料

Preparation of natural milk flavor by enzymolysis of butter and subsequent oxygen pyrolysis

通过脂肪酶水解天然奶油和随后的氧化热裂解制备得到一种天然奶香料。为了发现酶水解制得的奶香料和牛奶的相似化合物,利用固相微萃取-气相-质谱联用和气质联用仪器对两个品牌的商业奶粉和脂肪酶水解奶油产物进行了系统分析。比较结果表明在奶粉中发现的大部分香味化合物同样出现在奶香料中。一些在奶粉中存在的烯醛类化合物在脂肪酶水解制得的奶香料中没被发现。这些差异导致制得的奶香料不够理想。最后,一种氧化热裂解技术被用于弥补奶香料的缺陷,结果表明,氧化热裂解技术是一种制备天然奶香料成分——烯醛类物质的有效手段。

A natural milk flavor was prepared by lipase hydrolysis and subsequent oxygen pyrolysis of butter. In order to find the similar compounds between the flavor and milk, two brands of commercial milk powder were systematically analyzed by SPME - GC - MS and GC - MS. The comparative results showed that most of compounds which were found in milk were also appeared in milk flavor. Some compounds such as olefine aldehyde, which were found in milk, were not obtained in products prepared by lipase hydrolysis. These differences resulted in different aroma characters. Finally, oxygen pyrolysis was used to resolve these differences, whose experimental results showed that it was a good method to produce those compounds.